Ganoderma lucidum chicken making process

Abstract

The invention provides a ganoderma lucidum chicken making process which comprises the following steps: S1, raw material pretreatment: selecting a fresh and viscera-removed bare chicken, and draining water; s2, tumbling and pickling: putting the chicken and pickling materials into a tumbling machine, vacuumizing to 0.07-0.08 Mpa, tumbling for 15 minutes at the speed of 6 revolutions per minute, pouring out, and refrigerating for 4-10 hours at the temperature of 0-4 DEG C, the pickling materials comprising the components of ganoderma lucidum powder, edible salt, monosodium glutamate, compound seasoning, white granulated sugar and edible spices; s3, marinating: marinating 150 pickled chickens with 250 kg of marinade per pot, pouring the chickens into the marinade after the marinade is boiled, boiling for 1 minute with big fire, cooking for 1 minute with medium fire, then cooking for 25-60 minutes with slow fire, taking the chickens out of the pot after the center temperature of the chickens reaches 85 DEG C or above, and the marinade comprises the components of ganoderma lucidum slices, edible salt, monosodium glutamate, compound seasoning, white granulated sugar and edible spices; and S4, cooling: cooling the marinated chicken in a cooling room at 0-4 DEG C until the temperature of the chicken is reduced to be less than or equal to 10 DEG C. According to the ganoderma lucidum chicken prepared by the preparation method, a traditional salt baking process is combined with precious ganoderma lucidum, so that the original taste and flavor of the chicken are kept, and the chicken is fresh, tender and juicy, and is integrated with the unique fragrance and health-preserving effect of the ganoderma lucidum.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a production process of ganoderma chicken. Background Art

[0002] Ganoderma lucidum is a food ingredient that can be used as both medicine and food. It is currently widely used in cooking dishes. For example, the Hakka people in Guangdong often use Ganoderma lucidum to make chicken soup. Ganoderma lucidum chicken soup is delicious, nutritious, and has certain health functions. Another example is the invention patent CN101731648B discloses a Ganoderma lucidum fragrant cured chicken and its preparation method, which uses high-quality healthy chicken as the main ingredient, Ganoderma lucidum licorice mixed concentrated liquid, and other auxiliary materials as the pickling seasoning liquid, and is processed through the processes of cooking, pickling, baking, etc. The invented product has a unique flavor, rich nutrition, delicious fragrance, strong cured flavor, and is easy to eat and carry.

[0003] However, the baking process adopted in the above invention patent will cause the product to lose its original flavor and the meat will be tough. Summary of the invention

[0004] In order to make up for the deficiencies in the prior art, the present invention provides a process for producing ganoderma chicken, and the technical solution adopted is as follows:

[0005] A process for producing ganoderma chicken comprises the following steps:

[0006] S1. Raw material pre-treatment: Select fresh, eviscerated chicken and drain the water;

[0007] S2. Rolling and marinating: put the chicken and marinade into a rolling machine, vacuum 0.07-0.08Mpa, roll and knead at 6 rpm for 15 minutes, pour out and refrigerate at 0-4°C for 4-10 hours. The marinade ingredients include Ganoderma lucidum powder, salt, MSG, compound seasoning, white sugar, and edible spices;

[0008] S3. Braising: 150 marinated chickens are marinated in 250kg of marinade per pot. The chickens are poured into the marinade after it is boiled. First, boil it over high heat for 1 minute, then cook it over medium heat for 1 minute, and then simmer it over low heat for 25-60 minutes. The chickens are taken out of the pot when the center temperature reaches above 85 degrees. The marinade includes Lingzhi slices, salt, monosodium glutamate, compound seasonings, white sugar, and edible spices.

[0009] S4. Cooling: Place the braised chicken in a 0-4℃ cooling room to cool the meat down to ≤10℃.

[0010] Furthermore, the method further comprises step S5. Inner packaging: sterilizing the inner packaging bag with ultraviolet light, sterilizing the packaging tools with 75% alcohol, and vacuum packaging the cooled chicken with a vacuum degree of -0.1Mpa.

[0011] Furthermore, the method further comprises step S6. quick freezing and storage: placing the packaged product in a quick freezing warehouse at ≤-32°C, quick freezing the product until the central meat temperature is ≤-18.0°C, and then packing the product in a box and storing it in a cold storage at -18°C.

[0012] Furthermore, in step S1, the raw chicken is a frozen product and is thawed with running water, and the center temperature of the raw material after thawing is ≤7°C; after the water is controlled dry, it is burned with a spray gun until the surface is slightly yellow.

[0013] Furthermore, in step S3, the thickness of the oil layer of the brine is controlled at 3-5 cm, and the salinity is controlled at 3.5%±0.2%.

[0014] Furthermore, in step S5, the ultraviolet disinfection time is ≥ 30 minutes.

[0015] Furthermore, the ganoderma powder in the marinade and the ganoderma slices in the gravy are both made from purple ganoderma grown under the forest.

[0016] Compared with the prior art, the present invention has the following beneficial technical effects:

[0017] The Lingzhi chicken made by the present invention combines the traditional salt-baking process with the precious Lingzhi, which not only retains the original flavor and tenderness of the chicken, but also incorporates the unique aroma and health-preserving effect of Lingzhi. Lingzhi chicken is golden and attractive, with crispy skin and tender meat inside; the addition of Lingzhi not only enhances the flavor of the dish, but also gives it the potential value of enhancing immunity and promoting health, which is suitable for consumers who pursue deliciousness and health. DETAILED DESCRIPTION

[0018] Many specific details are described in the following description to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from the description, and those skilled in the art can make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0019] Example 1

[0020] A process for producing ganoderma chicken comprises the following steps:

[0021] S1. Raw material pretreatment:

[0022] Choose fresh, visceral chickens and drain all the moisture. A visceral chicken can be a raw chicken or a frozen chicken that has been slaughtered that day. It must be free of lesions, congestion, inflammation, foreign matter, odor, residual viscera, broken wings or legs, cracked skin, or hair roots. It must be fresh and shiny, and its chest must not be opened.

[0023] Frozen chicken is thawed with running water. The core temperature of the raw material after thawing is ≤7℃. The skin breakage area is greater than 1.0cm 2 After the frozen chicken is dried, use a blowtorch to burn it until the surface is slightly yellow.

[0024] S2. Rolling and marinating:

[0025] Put the chicken and marinade into the tumbler at a ratio of 35-50 grams per chicken, vacuum to 0.07-0.08Mpa, and tumble at 6 rpm for 15 minutes. The tumbling process allows the chicken to evenly absorb the marinade, improve the binding force and elasticity of the chicken, improve the taste and cross-section effect of the product, and enhance the water retention of the chicken. After tumbling, pour out the raw materials and refrigerate at 0-4℃ for 4-10 hours.

[0026] The components of 5kg of marinade include 2kg of ganoderma lucidum powder, 1.5kg of edible salt, 500g of monosodium glutamate, 500g of compound seasoning, 300g of white sugar and 200g of edible spices. The preparation method of the marinade is as follows: firstly, the ganoderma lucidum slices are beaten into ganoderma lucidum powder, and then other components are mixed.

[0027] S3. Marinade:

[0028] Each pot of marinade contains 250kg of marinade for 150 marinated chickens. Pour the chickens into the marinade after it boils. First, boil it over high heat for 1 minute, then cook it over medium heat for 1 minute, and then cook it over low heat for 25-60 minutes. Remove the chickens from the pot after the center temperature of the chickens reaches above 85 degrees. The marinade includes 1.5kg of ganoderma slices, 500g of edible salt, 100g of monosodium glutamate, 100g of compound seasoning, and 50g of white sugar. First, prepare the soup, boil 50kg of water with 10kg of large bones, 2 chickens, 10kg of ganoderma slices, 500g of monosodium glutamate, and 100g of compound seasoning for 2 hours, then add the marinade components and add the chickens for marinating. The oil layer thickness of the marinade is controlled at 3-5cm, and the salinity is controlled at 3.5%±0.2%.

[0029] S4. Cooling:

[0030] Place the braised chickens on a rack, leaving some space between each chicken to prevent them from sticking together; then cool them in a 0-4℃ cooling room to reduce the meat temperature to ≤10℃.

[0031] S5. Inner packaging:

[0032] The inner packaging bag is sterilized with ultraviolet light for ≥30 minutes; the packaging tools are sterilized with 75% alcohol before use, and the packaging tools are sprayed with 75% alcohol every hour during work. The cooled chicken is vacuum packaged in a vacuum packaging machine with a vacuum degree of -0.1Mpa and the sealing distance from the edge of the bag is 1-2cm.

[0033] S6. Quick freezing and storage:

[0034] Place the packaged products in a quick-freezing warehouse at ≤-32℃, quick-freeze until the core meat temperature of the product is ≤-18.0℃, then pack them according to specifications and store them in a cold storage at -18℃.

[0035] In the present invention, the chicken is Meizhou free-range three-yellow chicken, and the ganoderma powder in the marinade and the ganoderma slices in the marinade are made from purple ganoderma grown under the forest. There are significant differences between purple ganoderma grown under the forest and purple ganoderma grown in greenhouses in many aspects. The following is a detailed comparison of the two:

[0036] 1. Growth environment

[0037] Purple Ganoderma Lucidum under the Forest: It usually grows on rotten wood in the deep forest, such as the roots of rotten maple trees. Its growth environment is natural, with a lot of weeds and rocks around it. There may be three or five plants growing in one spot, and as many as ten or twenty or thirty plants. This environment allows Purple Ganoderma Lucidum under the Forest to fully absorb nutrients and essences from nature.

[0038] Greenhouse purple ganoderma: Ganoderma grows in a controlled greenhouse environment, where the sunlight, temperature, humidity and other parameters are artificially adjusted to ensure the growth rate and quality of the ganoderma. However, this environment is relatively unnatural, which may lead to lower content of some biologically active ingredients in ganoderma.

[0039] 2. Appearance Features

[0040] Purple Ganoderma lucidum under the forest: different colors, irregular shapes, different degrees of maturity, and different thickness of the cap. There are often weeds and branches interspersed on its surface, and the back of the cap is rich and uneven in color. In addition, due to the natural growth environment, there are often irregular insect holes under the fruiting bodies of purple Ganoderma lucidum under the forest.

[0041] Greenhouse purple ganoderma: The color and shape are more uniform, the maturity is more uniform, the thickness of the cap is more uniform, and the color of the back of the cap is also more uniform. Because the greenhouse environment is relatively clean and controlled, greenhouse purple ganoderma usually does not have insect eyes.

[0042] 3. Quality and efficacy

[0043] Purple Ganoderma lucidum under forests: Due to its long growth cycle and natural environment, purple Ganoderma lucidum under forests is rich in a variety of bioactive ingredients, such as polysaccharides and triterpenoid compounds, which have anti-tumor, immune function improvement, and antioxidant effects. Therefore, the quality of purple Ganoderma lucidum under forests is usually higher and the efficacy is more significant.

[0044] Greenhouse purple ganoderma: Although greenhouse purple ganoderma also contains certain biologically active ingredients, its quality may be slightly inferior to that of forest purple ganoderma due to its short growth cycle and controlled environment. However, greenhouse purple ganoderma is more commercialized and has a relatively low cost, so its price is more affordable.

[0045] 4. Harvesting and Supply

[0046] Purple Ganoderma lucidum under forests: Due to the naturalness and complexity of the growing environment, it is relatively difficult to pick purple Ganoderma lucidum under forests, and the resources are limited. This leads to a relatively small market supply of purple Ganoderma lucidum under forests and a relatively high price.

[0047] Greenhouse purple ganoderma: It can be mass-produced in a short period of time, which reduces the difficulty of picking and increases the market supply. Therefore, the price of greenhouse purple ganoderma is relatively low and more affordable.

[0048] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to replace some of the technical features therein with equivalents. However, any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A process for producing Lingzhi chicken, characterized in that: The following steps are involved: S1. Raw material pre-treatment: Select fresh, eviscerated chicken and drain the water; S2. Rolling and marinating: put the chicken and marinade into a rolling machine, vacuum 0.07-0.08Mpa, roll and knead at 6 rpm for 15 minutes, pour out and refrigerate at 0-4°C for 4-10 hours. The marinade ingredients include Ganoderma lucidum powder, salt, MSG, compound seasoning, white sugar, and edible spices; S3. Braising: 150 marinated chickens are marinated in 250kg of marinade per pot. The chickens are poured into the marinade after it is boiled. First, boil it over high heat for 1 minute, then cook it over medium heat for 1 minute, and then simmer it over low heat for 25-60 minutes. The chickens are taken out of the pot when the center temperature reaches above 85 degrees. The marinade includes Lingzhi slices, salt, monosodium glutamate, compound seasonings, white sugar, and edible spices. S4. Cooling: Place the braised chicken in a 0-4℃ cooling room to cool the meat down to ≤10℃.

2. The process for making Lingzhi chicken according to claim 1, characterized in that: The following steps are also included: S5. Inner packaging: sterilize the inner packaging bag with ultraviolet light, sterilize the packaging tools with 75% alcohol, and vacuum pack the cooled chicken with a vacuum degree of -0.1Mpa.

3. The process for making Lingzhi chicken according to claim 2, characterized in that: The following steps are also included: S6. Quick freezing and storage: Place the packaged products in a quick freezer at ≤-32℃, quick freeze until the core meat temperature of the product is ≤-18.0℃, then pack and store in a cold storage at -18℃.

4. The process for making Lingzhi chicken according to claim 3, characterized in that: In step S1, the raw chicken is a frozen product and is thawed with running water. The center temperature of the raw material after thawing is ≤7°C. After the water is dried, it is burned with a spray gun until the surface is slightly yellow.

5. The process for making Lingzhi chicken according to claim 4, characterized in that: In step S3, the thickness of the oil layer of the brine is controlled at 3-5 cm, and the salinity is controlled at 3.5%±0.2%.

6. The process for making Lingzhi chicken according to claim 5, characterized in that: In step S5, the ultraviolet disinfection time is ≥30 minutes.

7. The process for making Lingzhi chicken according to claim 6, characterized in that: The Ganoderma lucidum powder in the marinade and the Ganoderma lucidum slices in the gravy are both made from purple Ganoderma lucidum grown under the forest.